- Published: Friday, 30 December 2011 21:14
- Written by Pati Jacobs
1 lb. Bastrop Cattle Company hamburger 1 1/4 cups hot beef stock
2 Tbsp. sunflower oil, plus extra for brushing 1 Tbsp. tomato paste
1 onion, chopped 1 Tbsp. all-purpose flour
2 carrots, grated salt & pepper
1 cup all-purpose flour 1 1/4 cup milk
pinch of salt 1 tsp. sunflower oil
1 egg lightly, beaten
First, make the crepe batter. Sift the flour and salt into a bowl, then add the egg and half the milk and beat until smooth. Stir in the remaining milk and the oil. Set aside
Heat the oil in a skillet. Add the onion and carrots and cook over low heat, stirring occasionally, for 5 minutes, until softened. Add the ground beef, increase the heat to medium, and cook, stirring frequently and breaking it up with a wooden spoon, for 8-10 minutes, until evenly browned. Reserve 2 Tbsp. of the stock, stir the tomato paste into the remainder, and add to the skillet. Season to taste with salf and pepper, reduce the heat, and simmer, stirring occasionally, for 30 minutes.
Meanwhile, preheat the oven to 375 degrees. Brush a 10 -inch crepe pan with oil and heat. Stir the batter and pour a little into the center of the hot pan, then tilt and rotate the pan to cover the bottom evenly. Cook for 1 to 1 1/2 minutes, until the underside is golden brown, then flip over the crepe and cook the other side for 30 seconds. Make more crepes with the remaining batter, brushing the pan with more oil as required.
Mix the flour with the reserved stock and stir into the ground beef mixture. Simmer, stirring constantly, for a few minutes, until thickened. Divide the filling among the crepes and roll them up. Place in a ovenproof dish in a single layer and bake in the preheated oven for 15 minutes. Servie immediately.